Pasta with Artichoke Hearts and Beans

May 6, 2013

Pasta with Artichoke Hearts and Beans

Philippe, Tucson CSA

1 lb pasta – farfalle (bowtie) or orecchiette
3-5 artichokes
1 cup dry beans (e.g. pinto, mayacoba, lima, etc).
1 bunch spring onions, finely chopped
juice of 1 lemon
Salt and pepper to taste
1/4 cup mint or basil leaves, chopped
Olive oil
Grated Parmesan cheese

Soak beans overnight, drain and boil them for an hour or until tender. Drain and set aside.

Slice off the top third to half of the artichoke with a serrated knife, peel away the outer leaves until you reach the tender pale almost yellow center section; pare away any remaining green bits around the base, and then scrape out the tiny “choke” or prickly center (if they are young enough, the choke may not have to be removed).  Quarter the artichoke hearts lengthwise or slice them. Place them in a bowl of water with 1/2 lemon juice added.  You can save the discarded leaves and steam them to serve as a separate dish.

Heat oil in skillet to medium-high heat.  Add artichoke hearts and cook for 5 minutes until slightly browned.  Turn heat down to medium and add onions and beans. Add the other 1/2 lemon juice, 1/2 cup water, and salt and pepper to taste. Cover, bring heat to low and simmer for 15 minutes or so.

Boil pasta al dente.  Drain.  Add some olive oil to pasta and toss with vegetable mixture and chopped mint or basil.  Serve with grated Parmesan cheese.

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